"On a cold night Grandma Chie’s udon would hit the spot. Her mother also used this recipe along with a variation made with dashi. The recipe is simple and like curry, you can serve a lot of people at one time, or eat it yourself for a few days." – Tony Osumi Ingredients: 12 ounce package udon noodles pork shoulder shoyu salt kamaboko fish cake tempura 2-3 stalks green onion Instructions: Boil noodles and set aside. Cut up pork and boil, skimming off fat. Add shoyu and salt to taste. Garnish with sliced kamaboko and/or tempura fish cake and chopped green onion.

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